Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Deluxe Edition Ultra Pro Max Supreme
An ultimate celebratory feast bringing together aromatic chana dal pulao, crispy tilauri chutney, cooling raita, crunchy papad, and savory aloo bhujia.
75min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the tilauri until golden and crisp; set aside.
2
In the same pan, temper the whole spices and sauté the sliced onions until golden brown.
3
Add ginger-garlic paste, turmeric, and red chili powder, cooking until the raw aroma disappears.
4
Add the soaked basmati rice and boiled chana dal, gently mixing to coat with the spices.
5
Pour in measured water, season with salt, cover, and cook on low heat until the rice is fluffy and tender.
6
Prepare the raita by whisking the yogurt and seasoning with roasted cumin and salt.
7
Fry the papad until crispy.
8
Serve the aromatic chana dal pulao hot, garnished with crushed tilauri chutney, alongside raita, papad, and a generous heap of aloo bhujia.
Ingredients
2 cups basmati rice, soaked
1 cup chana dal, boiled until tender
1 cup traditional Bihari tilauri, fried crisp
2 onions, finely sliced
1 tbsp ginger-garlic paste
Whole spices (bay leaf, cloves, cardamom, cinnamon)
1 tsp turmeric powder
1 tsp red chili powder
2 cups fresh yogurt for raita
1 packet aloo bhujia for serving
Papad for frying
Fresh coriander leaves for garnish
Salt to taste
Ghee for cooking
*This AI-generated recipe may contain inaccuracies.